Risotto with seafood cocktail
Description
The dish is prepared without unnecessary complications. One interesting feature of seafood cocktail risotto is that it is made completely without Parmesan, unlike most other risottos. For this reason, seafood cocktail risotto turns out to be a lighter dish. In my opinion, it's an excellent option not only for weekday dinners but also for festive occasions. The finished dish can now be served.
Instructions
- 1
Step 1
Finely chop the onion and sauté in olive oil for 2-3 minutes. Then add the rinsed rice and cook for another 2-3 minutes.
- 2
Step 2
Pour white wine into the pan. Stirring, simmer until the wine has completely evaporated.
- 3
Step 3
When the wine is added, stir in the saffron. Now add the fish broth to the rice one ladle (about 200 ml) at a time. When the first ladle of broth has almost completely evaporated, add the second, then the third, and so on, until all the broth is used up.
- 4
Step 4
After approximately 15 minutes, the rice will be almost ready. Taste it and, if necessary, add salt to taste.
- 5
Step 5
Add the seafood cocktail to the rice (if the cocktail is frozen, first thaw it at room temperature). Mix well and cook over medium heat for about 5 more minutes. Done!